Easter Egg Recipe in Eggshell

First, you will need to empty the eggs: use the traditional technique of grandmothers when eggs were still consumed in the countryside. Using a needle, pierce both ends of the egg: a very small hole on one side, just to allow air in, and a larger hole on the other side to empty the egg. With the needle, mix the egg white and yolk to make it easier to remove the contents from the shell.

Empty the eggs one by one, rinse them, then boil them in the pot of boiling water to sterilize. Let them dry on a clean cloth. Melt the chocolate in a double boiler. Preheat the oven to 180° C.

Prepare the cake batter: mix all the ingredients except the chocolate. Divide the batter into 2/3 - 1/3. Pour the melted chocolate into the 1/3 of the batter. Pour a little oil into the egg shells, then drain to remove the excess. The oil will allow for better release of the cakes once baked.

Place the eggs in a muffin tin, taking care to line the bottom with aluminum foil for stability and to prevent the batter from leaking into the tin. Fill each egg one by one with the cake batter, using a piping bag to avoid making a mess. Do not fill the shells completely as the batter will rise during baking: no more than halfway.

To finish, bake for 25 to 30 minutes. Let it cool completely. Remove any excess batter that may have overflowed with a knife. Wipe well to have a clean shell, and present in an egg cup or in an egg carton. To easily remove your egg cake from its shell, use the same technique as with hard-boiled eggs with a small spoon.